Silky Smooth Crab Pasta


2 serves
25 minutes


This recipe was developed by Adam Swanson for Open Homes Australia Season 2. Add Mascarpone to the sauce to give it a velvety texture and rosè colour.




100g Mascarpone
225g pappardelle pasta
11/4 cup extra virgin olive oil
2 Tbsp garlic, crushed
200g fresh South Australia blue swimmer crabmeat
1 Tbsp Fresh red chiil, finally chopped
400g tinned tomatoes
50ml brandy
1/2 cup fish stock
1/2 cup flat leaf parsley, chopped finely
salt & cracked pepper


1 Cook parpadelle pasta as per packet directions.
2 Heat a large fry pan on medium heat and add the olive oil.
3 Place garlic, chilli and crab to the fry pan and sauté for three to four 4 minutes on a low heat, so the garlic and chilli don't burn.
4 Add brandy to the pan and cook for a further two minutes.
5 Add tomatoes and using the back of the wooden spoon, crush the tomatoes slightly.
6 Add fish stock, turn down the heat and simmer for a further five minutes. Season with salt & pepper if required.
7 Turn off the heat and stir through Mascarpone.
8 Strain pasta and add to the pan, tossing through the sauce.
9 Sprinkle parsley over the top and serve.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!